Keto Butter Chicken with Cauliflower Rice and Raita

Why You’ll Love This Recipe

• Classic butter chicken flavor with a keto twist: rich, velvety, and deeply spiced without the carbs.
• Balanced plate: creamy chicken, fragrant cauliflower “rice,” and cooling cucumber raita.
• Weeknight-friendly: ready in under an hour with simple, reliable steps.
• Customizable heat level and easy to make dairy-free if needed.

Grocery List

• Produce: Cauliflower, yellow onion, garlic, fresh ginger, lemons, cucumber, fresh cilantro, fresh mint
• Dairy: Unsalted butter, heavy cream, full-fat Greek yogurt
• Pantry: Boneless skinless chicken thighs, ghee or avocado oil, crushed tomatoes, tomato paste, garam masala, ground cumin, cumin seeds, ground coriander, turmeric, cinnamon, ground cardamom, Kashmiri chili or paprika, kosher salt, black pepper

Full Ingredients

For the Keto Butter Chicken

• Chicken and quick marinade:
  • 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp fresh lemon juice
  • 1.5 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp Kashmiri chili powder or mild paprika
  • 1 tsp kosher salt
  • 1 tbsp finely grated fresh ginger
  • 2 cloves garlic, minced
• Searing and sauce:
  • 1 tbsp ghee (for searing)
  • 2 tbsp unsalted butter (for sauce) + 1 tbsp to finish
  • 1/2 medium yellow onion, finely chopped (about 3/4 cup; 75 g)
  • 3 cloves garlic, minced
  • 1 tbsp finely grated fresh ginger
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1 cup crushed tomatoes (240 ml)
  • 2 tbsp tomato paste
  • 1/2 cup water
  • 2/3 cup heavy cream (160 ml)
  • Kosher salt, to taste

For the Cauliflower “Rice”

• 1.25 lb cauliflower, riced (about 5–6 cups)
• 1.5 tbsp ghee
• 1/2 tsp cumin seeds
• 1/4 tsp ground turmeric
• 1/2–3/4 tsp kosher salt (to taste)
• 1–2 tbsp chopped fresh cilantro
• 1 tbsp fresh lemon juice

For the Cucumber Raita

• 2/3 cup full-fat Greek yogurt (about 150 g)
• 2/3 cup finely diced cucumber, seeded (about 90 g)
• 1 tbsp finely chopped fresh mint
• 1 tbsp finely chopped fresh cilantro
• 1/2 tsp ground roasted cumin
• 1/4 tsp kosher salt, plus black pepper to taste
• 1 tsp extra-virgin olive oil (optional)

To Serve

• Fresh cilantro leaves
• Lemon wedges

Step-by-Step Instructions

Step 1: Marinate the chicken

In a medium bowl, combine the chicken, lemon juice, garam masala, cumin, turmeric, Kashmiri chili (or paprika), salt, ginger, and garlic. Toss to coat thoroughly. Let stand 15 minutes at room temperature while you prep the sauce and sides. This quick marinade seasons the meat and gives it a head start on tenderness and color.

Step 2: Sear the chicken

Heat 1 tbsp ghee in a large, heavy skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer and sear 2–3 minutes per side until lightly browned (it does not need to be cooked through). Transfer to a plate; keep the pan on the heat.

Step 3: Build the sauce base

Reduce heat to medium. Add 2 tbsp butter to the same pan. Stir in the onion and cook, stirring frequently, until very soft and lightly golden, 5–7 minutes. Add the garlic and ginger; cook 1 minute until fragrant. Sprinkle in garam masala, ground coriander, cinnamon, and cardamom; stir 30 seconds to bloom the spices.

Step 4: Simmer and blend the tomatoes

Add the crushed tomatoes, tomato paste, and water. Scrape up any browned bits from the pan. Simmer uncovered on medium-low for 8–10 minutes, stirring occasionally, until slightly thickened and the raw tomato smell mellows. Use an immersion blender to blend the sauce in the pot until silky-smooth (or carefully transfer to a blender and return to the pan).

Step 5: Finish the butter chicken

Lower the heat and stir in the heavy cream and 1 tbsp butter. Season with salt to taste. Return the seared chicken and any juices to the sauce. Simmer gently, uncovered, for 8–10 minutes, stirring occasionally, until the chicken is cooked through and registers 165°F in the thickest piece. The sauce should be velvety and glossy.

Step 6: Make the cauliflower “rice”

While the chicken simmers, heat 1.5 tbsp ghee in a large skillet over medium-high heat. Add cumin seeds and let them sizzle for 20–30 seconds. Add riced cauliflower, turmeric, and salt. Cook, stirring frequently, for 5–6 minutes until just tender and giving off less steam (avoid overcooking to keep it fluffy). Off heat, fold in lemon juice and cilantro.

Step 7: Stir together the raita and serve

In a small bowl, mix yogurt, cucumber, mint, cilantro, ground cumin, salt, and pepper. Drizzle with olive oil if using. To serve, spoon cauliflower “rice” into bowls, ladle butter chicken on top, and garnish with cilantro and a squeeze of lemon. Serve raita on the side.

Pro Tips

• For signature color and gentle heat, use Kashmiri chili powder; paprika works for mild, bright color.
• Blend the sauce thoroughly for that restaurant-smooth finish; an immersion blender keeps it mess-free.
• Tempering dairy matters: lower the heat before adding cream to prevent splitting.
• Fluffy cauliflower rice needs high heat and no lid—drive off moisture quickly.
• Prefer a touch of sweetness to balance acidity? Add 1/4 tsp keto-friendly sweetener to the sauce.

Variations

• Dairy-Free: Use 1 cup full-fat coconut milk in place of heavy cream and swap butter for coconut oil. Flavor stays rich and compliant.
• Extra-Smoky: Broil the marinated chicken on a foil-lined sheet for 5–6 minutes to char the edges, then simmer in the sauce.
• Instant Pot: Sauté onion, garlic, ginger, and spices; add tomatoes and chicken. Pressure cook 5 minutes, quick-release, stir in cream and butter, and simmer on Sauté to thicken.

Storage & Make-Ahead

Butter chicken keeps 4 days in the refrigerator and up to 3 months in the freezer. Reheat gently over low heat, adding a splash of water or cream. Cauliflower “rice” is best fresh but keeps 3 days (reheat uncovered in a skillet to drive off moisture). Raita keeps 2 days; stir before serving. You can marinate the chicken up to 24 hours in advance for deeper flavor.

Nutrition (per serving)

Approximate: 520 calories; 35 g fat; 33 g protein; 13 g total carbs; 4 g fiber; 9 g net carbs. Values will vary based on brands and exact produce sizes.